Nutritional Facts

Directions

In a large bowl, combine the hash browns, egg and Parmesan cheese. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 400° for 16-20 minutes or until golden brown.

Meanwhile, in a large skillet, saute zucchini and red pepper in butter until crisp-tender. Remove from the hear; stir in the ham, eggs, milk, basil, salt and pepper.

Pour into crust. Sprinkle with Monterey Jack cheese. Bake at 400° for 15-20 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.Yield: 4-6 servings.

Originally published as Potato Vegetable Quiche in The Best of Country Cooking
Annual 2005, p29

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"I'm afraid we didn't enjoy this like the other reviewers seemed to. I left out the ham for a vegetarian meal and while I really enjoy vegetables, the zucchini taste was overpowering to me. I did really like using the potatoes for the crust and will probably use that idea again. But I would do a different filling next time with more eggs."

"This Quiche is so tasty! I used garden fresh veggies and substituted leftover grilled chicken for the ham. I served it with a salad of spinach greens topped with fresh corn and french fried onions. It was such a yummy meal!!! This will be a new summer favorite!"